Happy Birthday… Cupcake!

Gluten Free, Grain Free Cupcake made with Ivory Teff Flour

Every child should have cake on their birthday!  My youngest child had another birthday recently and we had a lot to celebrate and be thankful for… not to mention this little cupcake.  This is the child that took us down the path of eating grain free (plus a whole lot more).  Recently, I was contacted by the folks at the Teff Company regarding a Teff Brownie recipe that I had developed and posted on our website.  If you are a regular reader, you know how much we love Teff!  This little seed has brought so much joy back to our baking.  Using Brown Teff makes everything we bake look like chocolate.  Not a bad thing, right!  Well, it is really great… unless you are making pizza or rolls.  I was excited to find out that the folks at the Teff Company have Ivory Teff!  I jumped at the chance to order a bag and start experimenting with my recipes.  First up was this little cake just in time for cupcakes for the birthday kiddo’s classmates… everyone loved them (even without the frosting).  Since the cupcakes were  so successful, I immediately converted it to a layer cake for our birthday celebration at home.  It is fabulous!!  If you are looking for a gluten free, grain free cupcake, this is it!

When I say “grain free” please know you are using milled flours from seeds, not traditional grains.  These seeds produce flours similar in texture and properties to their grain like counterparts, with often times more nutrition as is the case with Teff.  These are not nut based as many traditional “grain-free” baked goods are and not considered SCD safe for those following the Specific Carbohydrate Diet.  The success of this cupcake has to do with the Teff.  Ivory Teff varies slightly from Brown Teff when using the resulting flours for baking.  I have found that Ivory Teff likes to be paired with another gluten free seed flour (such as millet, sorghum, quinoa or amaranth) for it to really shine and produce a beautiful baked product.  Brown Teff would work just as well in this recipe.  The difference to note with Brown Teff is that it will stand alone with minimal starch and still produce a really nice baked good, no need to combine it with another gluten free seed flour unless you want to.

Ivory Teff Coconut Cupcake

Happy Birthday, cupcake!  We did not miss the frosting one bit… just unsweetened coconut flakes for “sprinkles” was all that we added  to give the cakes a little something special on top.  If you need frosting, any vanilla buttercream will do.  If refined sugars are a problem, try making a coconut oil/agave (or honey) frosting (see the note at the bottom of last years birthday cake article on GF Pumpkin Spice Cake for further instructions… and another really great cake!)  I will be trying many more recipes with Ivory Teff in the months to come and will share with you our successes. Here’s the cupcake recipe to start:

GF Coconut Cupcakes

Ingredients:

• 3/4 cup Ivory Teff (Brown Teff will work here as well)
• 1/4 cup + 1/8 Cup Sorghum Flour (or Quinoa Flour)
• 1/4 cup Arrowroot Starch
• 1 1/2 tsp baking powder
• 1/4 tsp sea salt
• 1/4 tsp xanthan gum
• scant 3/4 cup coconut sugar (or 1/2 cup regular sugar)
• 1/4 cup agave
• 2 large eggs
• 3 ounces coconut oil, slightly melted but not hot
• 1/2 cup coconut milk
• 1/2 tsp GF vanilla
• unsweetened coconut flakes (optional)

Method:

1. Preheat oven to 350 degrees.  Line 12-cupcake pan with baking liners and set aside.
2. In a medium size bowl, combine the first six dry ingredients and mix well to combine with a fork or whisk.
3. In a stand mixer fitted with the paddle attachment, beat the coconut sugar, agave and eggs at medium speed for 1 minute.  Add the coconut oil and 1/4 cup of the coconut milk and GF vanilla. Mix to combine.
4. Add in the dry ingredients and mix on low speed, slowly adding in the remaining coconut milk.  Stop the mixer and scrape down the sides.  Then, beat on medium-high speed for 1 minute.
5. Divide batter evenly among the lined cupcake pan cups.  If desired, sprinkle the tops with unsweetened coconut flakes. Place in the center of the preheated oven and bake for about 25 minutes or until the center springs back when touched.  Cupcakes will be lightly browned on top.  Remove from oven and cool for 5 minutes on a wire rack.  Remove the cupcakes from the pan and cool completely before frosting.

Note: I asked the Teff Company about the risk of cross contamination with their Teff grain and flour products… they stated that while they do not have a “certified” gluten free product, they assured me that their Teff grain and flours are produced in a facility that only produces teff grain/flour. Their teff is produced on small acreages and then is cleaned and stored in small steel bins (2,500 pounds). The possibility of contamination (as in oats) is therefore not an issue. The Teff Company also sends off samples of teff to a laboratory to have it tested for gluten contamination and according to the Company gluten has not been detected in any of the samples. Testing is done approximately every six months.  They have a sampler pack that gives you flours and whole grain to try and shipping is included in the cost of their product.  I am very interested in the 25 lb bag of Teff flour as we use so much of this great little seed!  Check them out at www.teffco.com for all that they have to offer!